Some days you just have to go with the flow and forget what you have had planned. Throw that “to do” list out the window and do what you really want to do. Other days, you need to follow the path of an adult and be responsible. This week I had a day of “to do” items to check off that never-ending list and I just was not up to do any of the chores. So the battle began between fun and boring. Fun won. Of course!
I had been wanting make a batch of these Banana Bread Scones and had bananas waiting for just that reason. But what I really wanted was a Maple Nut Danish from our local bakery – they make the best of everything and these fritters are my favorite. Good thing the bakery is on the other side of town or I’d be having them pretty regularly. The icing on the danish is filled with maple flavorings and pecans with a hint of coffee. I decided to make a scone that would satisfy this craving and I wouldn’t have to leave the house. This Maple Oat Pecan Scone is filled with pecans, maple flavorings and then iced with a maple-coffee glaze and then topped with chopped pecans. Deliciously yummy! Perfect with coffee in the mornings, mid-afternoon coffee break, or if you’re like me, anytime the craving emerges.
First thing you want to do to make the Maple Oat Pecan Scones is to grab a large bowl and mix your dry ingredients. Add the cubes of COLD butter and mix together with your hands (clean, please) or a pastry cutter until the mixture looks like coarse crumbs.
Then you’ll want to grab another bowl and whisk all of your wet ingredients together.
Combine the wet ingredients into the bowl with the dry and mix with wooden spoon until the dough is just coming together. It isn’t going to be a smooth dough.
Flour your counter and pat out the dough with your hands into a circle about 7 inches around and about 3/4 inch thick.
Next is to cut the scone dough into 8 wedges. I find it’s easier to use a pizza cutter but a sharp knife works well, too.
Place each wedge onto your prepared baking sheet. I used a silicon baking mat but parchment paper works great.
I found it so hard to wait while they were baking!
Let the baked scones cool on the baking sheet for a few minutes before removing a wire rack. As they cool, prepare the Maple glaze.
Combine all of the glaze ingredients and whisk till smooth and thick but yet thin enough to pour over the cooled scones.
Place a few sheets of wax or parchment paper under your wire rack to catch the drips of glaze. Then pour over the glaze and top each scone with chopped pecans. Let sit till glaze has hardened – if you can wait – I couldn’t!
These are just about the perfect substitute for that bakery danish I mentioned. The coffee mixed with the maple flavoring in the glaze of the Maple Oat Pecan Scones is so good ya’ll! The scone is light and filled with pecans and that maple flavoring – perfect.
- 2-3/4 cups flour
- ½ cup regular oats, ground in a food processor (or blender)
- ⅓ cup sugar
- 2 tbsp baking powder
- ¼ tsp salt
- 2 sticks (1 Cup) Cold Butter (cut into small cubes)
- ½ cup pecans, finely chopped
- ¾ cups heavy cream (more if needed)
- 1 egg
- 1 tsp maple extract
- 5 cups powdered sugar
- ¼ cup milk ( I used 1% but whole works well)
- 2 tbsp melted butter
- 2 tbsp strong coffee
- 2 tsp maple extract
- Preheat oven to 350 degrees. Line baking sheet with a silicon baking sheet or with parchment paper.
- In a large bowl, combine the dry ingredients: flour, ground oats, sugar, baking powder, and salt. Stir to combine.
- Add butter pieces and use your clean hands or a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs.
- Stir in the chopped pecans.
- Whisk together the wet ingrdients: cream, egg, and 1 teaspoon maple extract.
- Pour into flour mixture, stirring gently with wooden spoon, until it all comes together. The mixture will not come together into a ball like bread dough would. It should be in a few big clumps with some crumbs in the bowl. If it is too crumbly and will not come together at all, simply add a couple of tablespoons (one at a time) of extra cream and work it in.
- Turn the scone dough out onto a floured surface and using your hands press into a 7-inch circle about ¾ inch thick.
- Cut into 8 equal wedges.
- Transfer to your prepared baking sheet and bake for 20-24 minutes, or until poufy and set and just barely golden. You won't see that much color on the tops of the scones.
- Remove from the oven and allow to cool completely before glazing.
- Combine all the glaze ingredients and mix. You want the glaze to to be thick but still pourable.
- Drizzle the glaze over each scone - don't be shy. You want each scone to be covered and then sprinkle on more chopped pecans.
- Allow the glaze to set completely, then serve.
Recipe adapted from The Pioneer Woman
Linked up this recipe at Friday Feature Linky Party over at Oh My Heartsie Girl